Better Breakfast: Tomato, Kale and Feta Baked Eggs
From Wholeliving.com Posted by Jillian Guyette
Tomato, Kale and Feta Baked Eggs
serves 2-4
1 cup grape tomatoes, sliced in half
4-5 kale leaves, washed and chopped
1/3 cup crumbled fat-free feta
1/4 cup fat-free half and half
1/2 tbsp butter
4 eggs
salt + pepper
Preheat oven to 350. Sprinkle salt and pepper over sliced tomatoes,
and place on a medium heat skillet. Let them cook for about a minute.
Cut butter into small pieces, and add with kale. Stir together, adding
salt and pepper to taste. Once everything is lightly sauteed, remove
from heat. Sprinkle crumbled feta across mixture. With a spoon, make
four smalls wells, crack one egg into each. Pour the fat-free half and
half around the eggs. Bake for 18-20 minutes, or until eggs are cooked
to your liking. Serve with herbed whole grain toast for dipping.
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